Quinoa Summer Salad

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Recipe by: Laura Violet

"If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy."

Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

Reviews 6

6 Ratings

A-A-Ron

3/20/2014

This was very, very delish! The only change I made was using Grape Seed Oil instead of Olive Oil! BUT WAIT, THERE'S MORE... I love stuffed bell peppers but have cut back on rice these days. I took half of the final product and added it to a mixture of browned 1 pound lean ground beef and 1/4 hot Italian sausage and 2 cups of tomato sauce. Stuffed peppers and baked. YUM!

Beth

1/5/2014

I think this has potential but it is missing something. Would love to come back to this recipe in a few months and see if anykne has suggestions.
I chopped up 1 red onion and I could have used much less. The onion completely over powered the dish. Also, my husband and I thought it could have used more lime.
I have been looking for a good quinoa salad for awhile. I am willing to give this another try if anyone has some suggestions.

BuckeyeTom73

7/21/2013

Outstanding gluten free summer salad. Made it per the directions except that I zested the limes into the onion and pepper mixture. Served it with avocado sections on the side. The family want it every day in place of potatoes, rice, or pasta.